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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | milk, 1% with added vitamin A | 1 | tablespoon | Cornstarch | 1/4 | teaspoon | nutmeg freshly grated | 1/4 | teaspoon | cinnamon, ground | 1/8 | teaspoon | allspice, ground | 1/8 | teaspoon | cloves, ground | 3/4 | cup | sugar | 1 | tablespoon | sugar | 3/4 | cup | pumpkin (canned) | 10 | large | eggs, white only | 1/4 | teaspoon | salt | 3/4 | cup | sugar | 1/4 | cup (8 fl oz) | water | 2 | tablespoons | water | 1 | jigger 1.5 fl oz | bourbon | 3 | tablespoons | unsalted butter, cold | 1 1/2 | tablespoons | molasses | 1/4 | teaspoon | salt |
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Steps
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Sequence
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Step
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| | 1 | whisk together milk, cornstarch, spices and 1 tablespoon sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes. Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature. | | 2 | Preheat oven to 400 degrees F. with rack in lower third. Butter ramekins and coat with sugar, knocking out excess, then put in a large shallow baking pan. | | 3 | Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more. | | 4 | Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it. | | 5 | Bake souffles until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately. or make the Bourbon sauce and pour a little over each souffle and serve. | | 6 | To make the Bourbon sauce (ingredients 12 to 18) |
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